For these I took:
8 chicken legs
handful black olives
2-3 garlic cloves
3 bay leaves
olive oil and wine venigar
Marinade the chicken in these ingredients for at least 1-2 hours. Then preheat the oven 180C, place meat in an ovenproof dish with the marinade, add sugar (preferrably brown) 2 tb.s. and white dry wine (apr. 100-150ml).
Bake for 45 min to an hour, occasionally flipping them.
Serve with parsley and toasted almonds.